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Quinoa Collard Wraps with Miso-Carrot Spread

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Summary

Yield

Servings

Source

Adapted from The Sprouted Kitchen

Prep time

30 minutes

Cooking time

30 minutes

Total time

1 hour

Description

This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. If you dont have collard greens or dont like their assertive bite when raw, you could also use regular whole wheat wraps. The miso-carrot spread is divine!

Ingredients

1 cup

carrot

1 tablespoon

ginger, fresh

1

shallot

1 tablespoon

white miso

1 teaspoon

honey

3 tablespoons

rice vinegar

3 tablespoons

toasted seasme oil

coarse salt

8

collard greens

2 cups

quinoa

1 tablespoon

tahini

1

lemon

2 cups

beet

1

avocado

1 cup

sprouts

Instructions

To make the miso-carrot spread, combine carrots, ginger, shallot, miso, honey, and vinegar in a food processor and process until relatively smooth, about 1-2 minutes. With the motor running add the sesame oil and salt until combined. Transfer to a small bowl.

Trim the collard stem until it is flush with the rest of the leaf. Rinse with warm water to make the leaf easier to work with. If the stalks are particularly thick, shave it down with a paring knife (makes it easier to roll).

In another bowl, combine cooked quinoa with tahini and add some lemon juice, helping the mixture to combine evenly. Arrange two collards head to foot, one on top of the other, to form a long oval shape. Spread ¼ of the miso spread down the middle, then ¼ each of the quinoa, beets, avocado and sprouts. Fold in each end and tuck under, just like a burrito. Eat now, or wrap in plastic wrap and store in fridge for later.